Scallops with Green Beans and Corn

[mos]

Scallops with Green Beans and Corn
1/2 lb scallops
2 tbs olive oil, divided
1/2 lb green beans
2 ears corn, shucked and cut off the cob
2 garlic cloves, minced
1/4 cup fresh parsley, chopped
salt and pepper to taste
Remove the small side muscle from the scallops. Pat dry.
Melt a tbs olive oil in a large skillet (non-stick or cast-iron both work) over medium high heat. Add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 2 min per side.

Season with salt and pepper.

Place on a plate and set aside while preparing the vegetables.
Heat another tbs olive oil in the skillet over medium high heat. Add the green beans and a splash of water, cover the skillet and cook for 3 to 5 min. Take off the cover and add the corn and garlic and sauté another 2 min.

Season with salt and pepper.
Sprinkle the herbs over the scallops and parsley and serve.

Serves 2

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